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« paul d cotter »

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  • Cheese

    Chemistry, Physics and Microbiology

    Modifié par Paul L.H. McSweeney, Paul D. Cotter, David W Everett, Rani Govindasamy-Lucey ...
    Cheese: Chemistry, Physics and Microbiology, Fifth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues. This updated revision, the most comprehensive work on the science of cheese, ... En savoir plus

    $300.99 CAD

  • Cheese

    Chemistry, Physics and Microbiology

    Modifié par David W Everett, Paul L.H. McSweeney, Paul D. Cotter ...
    Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues. The work addresses the science from the basic definition of cheese, to the diverse ... En savoir plus

    $419.99 CAD

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  • Starch

    Chemistry and Technology

    Modifié par James N. BeMiller, Roy L. Whistler ...
    Collections series Food Science and Technology
    The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. - Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches - Covers the isolation ... En savoir plus

    $194.99 CAD

  • Handbook of Fruit and Vegetable Flavors

    par Gopinadhan Paliyath, Fernando L. P. Pessoa, Jiwan S. Sidhu, Peggy Stanfield, Nirmal K. Sinha, Raquel P. F. Guiné, Olga Martín-Belloso, M. Isabel Mínguez-Mosquera, Jean-Luc Le Quéré ...
    HANDBOOK of Fruit and Vegetable FlavorsA global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONSThe demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and ... En savoir plus

    $427.99 CAD

  • Handbook of Vegetables and Vegetable Processing

    par Y. H. Hui, Muhammad Siddiq, Jasim Ahmed, E. Özgül Evranuz, Nirmal K. Sinha ...
    Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui ... En savoir plus

    $434.99 CAD

  • Cheese: Chemistry, Physics and Microbiology, Volume 1

    General Aspects

    Modifié par Patrick F. Fox, Timothy M. Cogan, Timothy P. Guinee, Paul L.H. McSweeney ...
    The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical ... En savoir plus

    $273.99 CAD

  • Olives and Olive Oil in Health and Disease Prevention

    Modifié par Ronald Ross Watson, Victor R. Preedy ...
    Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving ... En savoir plus

    $194.99 CAD

  • Biochemistry of Foods

    par Fereidoon Shahidi, N.A. Michael Eskin ...
    This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third ... En savoir plus

    $108.99 CAD

  • Handbook on Sourdough Biotechnology

    Modifié par Marco Gobbetti, Michael Gänzle ...
    Collections series Chemistry and Material Science (R0)
    In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being ... En savoir plus

    $204.99 CAD

  • Improving the Health-Promoting Properties of Fruit and Vegetable Products

    Modifié par F A Tomás-Barberán, M I Gil ...
    Collections series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruit and vegetables.Introductory chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables. Part two discusses the ... En savoir plus

    $264.99 CAD

  • Technology of Cheesemaking

    Modifié par Barry A. Law, Adnan Y. Tamime ...
    Collections Livre 18 - Society of Dairy Technology
    Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within ... En savoir plus

    $275.99 CAD

  • Pulse Foods

    Processing, Quality and Nutraceutical Applications

    Modifié par Brijesh K. Tiwari, Aoife Gowen, Brian McKenna ...
    Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of ... En savoir plus

    $132.99 CAD